Name: Sicilian seafood stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 red capsicum, seeded, thinly sliced; 1 yellow capsicum, seeded, thinly sliced; 1 red onion, thinly sliced; 2 celery stalks, finely chopped; 1/2 cup chopped, pitted olives; 4 garlic cloves, crushed; 2 anchovy fillets, finely chopped; 1 tablespoon dried oregano; 400 gram can diced tomatoes; 1 cup fish stock; 400 gram firm white fish fillets, cut into chunks; cooked white rice, crusty baguette to serve

Sicilian seafood stew

This wonderfully comforting Sicilian seafood stew recipe is perfect shared with roughly torn chunks of crusty baguette on a cold evening. Serve on a bed of white rice and enjoy

Serves 4

Prep

15M

Cook

30M

Total

45M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

1 red capsicum, seeded, thinly sliced

1 yellow capsicum, seeded, thinly sliced

1 red onion, thinly sliced

2 celery stalks, finely chopped

1/2 cup chopped, pitted olives

4 garlic cloves, crushed

2 anchovy fillets, finely chopped

1 tablespoon dried oregano

400 gram can diced tomatoes

1 cup fish stock

400 gram firm white fish fillets, cut into chunks

cooked white rice, crusty baguette to serve

Method

1.In a large saucepan, heat oil on medium. Sauté capsicums, onion, celery, olives, garlic and anchovies for 6-8 minutes until tender. Add oregano and cook for a further 2 minutes.

2.Stir in diced tomatoes and stock, then bring to the boil. Reduce heat to low. Simmer, covered, for 10-15 minutes until slightly reduced.

3.Mix in fish. Cook, stirring gently, for 4-5 minutes until fish is cooked through. Season.

4.Serve stew on a bed of freshly cooked white rice. Accompany with crusty baguette.